Posted on February 28 2019
All hail Crispy Caramelised Roasted Butternut Squash, a thing of beauty, worthy of praise! Not only does this butternut squash look impressive and gorgeous, it’s ridiculously easy to make, it’s healthy, vegan and tastes sublime…You’ll love this recipe.
You might be a little surprised by one of the ingredients…lemon juice…but TRUST ME, it’s what makes this Crispy Caramelised Roasted Butternut Squash!
The fresh lemon juice paired with the Himalayan pink salt is what creates the heavenly sweet-and-savoury caramelisation, and along with the coconut oil, makes the butternut all golden and crispy on the outside.
So SO GOOD you guys. Incredibly delicious.
You will also love my Roast Beet Butternut Basil Goat Cheese Salad, my Roasted Beet Potato Salad With Cashew Dressing, my Cozy Up Tomato & Butternut Squash Soup, my Hearty Black Pepper Mushroom Chickpea Soup and my Amazing Indian Vegetable Lentil Soup.
This is how to make Crispy Caramelised Roasted Butternut Squash in the oven:
- Dice up the butternut squash into chunks or slices, or however you like, without peeling or any of that nonsense, you want it with the skin on for extra fibre!
- Drizzle with melted coconut oil and fresh lemon juice, then sprinkle with dried herbs, paprika, Himalayan pink salt and ground black pepper
- Roast in the middle of the oven for about 30 minutes and you’re done!
It will be crispy, caramelised and tasty as all hell, and you will be in roast veggie side dish heaven!
You can serve Crispy Caramelised Roasted Butternut Squash alongside just about any main dish, it’s especially delicious with chicken or steak, or a vegetarian or vegan dish of your choice.
And I highly recommend you try topping a green salad with this butternut (arugula AKA rocket, is my favourite!), drizzle on a little olive oil and crumble over some creamy feta cheese – simply scrumptious!
Health benefits of Butternut Squash:
- Helps to keep your bones strong: since it contains about 17 percent of your RDA of manganese, butternut squash can help your body maintain healthy bone structure, calcium absorption, and improve the mineral density of the spinal column. Meanwhile, vitamin C takes part in the production of collagen, which is important for building bone mass
- Reduces inflammation: because of its high antioxidant content, butternut squash may have anti-inflammatory effects, helping you to reduce your risk of inflammation-related disorders
- Keeps you regular: One cup of butternut squash contains almost 7 grams of fiber, which can help prevent constipation and maintain a healthy digestive tract by supporting healthy bacteria in the gut
This recipe is delicious as a holiday side dish – Christmas, Thanksgiving or Easter! I like to add a sprinkle of cinnamon instead of paprika to make it extra festive.
You could make this Crispy Caramelised Roasted Butternut Squash a few hours ahead of time, especially if you plan to top a salad with it. Just bear in mind that it will lose its crispy-ness, all the amazing flavours will remain though!
Store leftovers in an airtight container in the refrigerator to have the next day, and reheat if desired.
Try this Crispy Caramelised Roasted Butternut Squash recipe soon, I know it’s going to be a household fave!!
Ridiculously easy to make, it’s healthy, vegan and tastes sublime…You’ll LOVE this roasted butternut squash recipe!
- 1 kg butternut squash , diced into cubes or triangles (I keep the skin on)
- 3 tbsp coconut oil , melted
- Juice of 1/2 lemon
- Himalayan pink salt , to taste
- Ground black pepper , to taste
- 1 - 2 tsp paprika
- 1 tsp mixed herbs
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Preheat oven to 160°C (320°F).
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Place the butternut squash on a sheet pan, drizzle with coconut oil and lemon juice then sprinkle with salt, pepper, paprika and mixed herbs.
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Roast in the middle of the oven for 18 minutes. Then turn the oven up to 220°C (428°F) and roast for another 15 minutes or until the squash is caramelising and crispy on the edges.
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Serve alongside just about any protein, vegetarian or vegan dish or on top of a green salad with parmesan shavings or feta cheese.
Be generous with the pink salt, as this will offset the sugars in the lemon and the butternut and create wonderful flavour, caramelisation and crispy-ness!
